Chicken Keema Recipe
A quick, flavorful, and protein-rich minced chicken curry made with warming spices, aromatics, and fresh herbs. Perfect for busy weeknights or meal prep!
Equipment
- 1 Large Skillet — for cooking the keema
- 1 Wooden Spoon — for stirring the mixture
- 1 Chopping Board — for prepping the vegetables
- 1 Knife — for chopping onions, garlic, and chili
- 1 Measuring Spoons — for measuring spices
- 1 Bowl — for mixing spices or prepping ingredients
Ingredients
- 500 grams 1.1 lb ground chicken — fresh for best texture
- 2 tablespoons oil vegetable, mustard oil, or ghee — for cooking
- 1 medium onion — finely chopped
- 2 teaspoons ginger-garlic paste — for depth of flavor
- 2 medium tomatoes — finely chopped
- 1 –2 green chilies — finely chopped adjust for spice preference
- 1/2 teaspoon turmeric powder — for color and health benefits
- 1 teaspoon ground cumin — adds earthiness
- 1 teaspoon ground coriander — warm citrusy flavor
- 1 teaspoon garam masala — aromatic spice blend
- Salt — to taste
- Fresh cilantro — chopped for garnish
- Optional: 1/2 cup green peas — for sweetness and color
- Optional: Juice of half a lemon — for brightness at the end
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 5–6 minutes.
- Add the ginger-garlic paste and green chilies. Sauté for another 1–2 minutes until fragrant.
- Stir in the chopped tomatoes and cook until they soften and the oil begins to separate, about 4–5 minutes.
- Add turmeric, cumin, coriander, and salt. Stir well to combine the spices.
- Add the ground chicken and break it apart with your spoon. Cook for 7–8 minutes, stirring frequently, until the chicken is no longer pink.
- Optional: Add green peas for sweetness and texture. Mix well.
- Sprinkle garam masala over the keema and stir to combine. Simmer for another 3–4 minutes to let the flavors meld together.
- Finish with freshly chopped cilantro and a squeeze of lemon juice, if using.
- Serve hot with naan, rice, or use as a filling for wraps or stuffed parathas. Enjoy!
Notes
- For extra richness, cook in ghee or add a tablespoon of cream at the end.
- Adjust spice levels to taste — add more green chilies for heat or reduce for a milder version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Chicken keema freezes well! Make a double batch and freeze portions for busy weeknights.
- Garnish with extra cilantro and serve with lemon wedges for an added fresh touch.
Enjoy every flavorful, spicy bite of this homemade chicken keema — a comforting, aromatic dish perfect for any day of the week. Bon appétit! 🍗✨